Requests first today: Easy summer entrees-
especially the one dish style are on A Reader's wish list today.

Summer fare with almost no heat in the kitchen.
Sounds good. Add nutritious and delicious and the good becomes great. Take a look at more recipes with a French
flare on today's blog, too. They're all cool, for our hot summer weather.

E.D.A. remembers loving carrot salad when she
was a student in France a few years ago. E. likes the smooth Grey Poupon
mustard. If we're less wild mustard-fans
than she, E. suggests that we cut back our amount to the original ¾ teaspoon
for this recipe.

Combine the lemon juice, mustard, and olive oil
in a jar with a tight fitting lid. Shake well to combine. Drizzle dressing over
carrots in the salad bowl. Toss to evenly coat.
Sprinkle the salt, pepper, and chopped parsley over carrots. Toss again
to evenly coat all. Cover bowl with plastic wrap and refrigerate for at least
one hour.

Combine the mustard, olive oil, salt and pepper
in a jar with a tight fitting lid. Shake to well combined. Pour over shredded
carrots. Toss to mix well. Cover with plastic wrap and refrigerate for at least
two hours. Makes 4-6 generous side servings.

We can make E's pasta salad with her very own
French tapenade early on the day of serving. E. likes fresh olives, definitely not canned,
and she likes this dish best when served at room temperature.

Penne with Tapenade

1 ½ cloves garlic

½ cup pitted green olives

½ cup pitted black olives

1 tablespoon capers, drained

3 anchovy fillets, lightly drained from olive
oil packing

1 teaspoon dried thyme

1 lemon, freshly juiced and zested

4 tablespoons extra virgin olive oil

1 pound penne pasta

Make the tapenade first. Finely chop the garlic
by hand. Set aside.

Place pitted olives, capers, and anchovies to
the food processor. Process to a chunky consistency. Combine this chunky paste
with the chopped garlic. Blend in the freshly squeezed lemon juice and fresh
zest. Drizzle in the olive oil. Sprinkle thyme over all. Mix all well together
with a wooden spoon. Season with freshly ground black pepper. Mix all well.

Cook the pasta to al dente, according to package
directions, as you make the tapenade. Drain and rinse penne when cooked. Toss
still warm pasta with freshly made tapenade. Serve slightly warm or at room
temperature.